Beat eggs with sugar until fluffy, add oil, and whip again. Fold in flour and butterscotch essence, then bake for 30-40 minutes. Cool, chill the cake, then slice into three layers. Make butterscotch ...
Combine cold milk, butterscotch essence, sugar, and butterscotch sauce in a blender. Add ice cubes and blend until frothy. Add ice cream as desired and blend again. Pour the mixture into glasses.
Sprinkle with the flaked almonds and bake for 30–35 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin. While the cake is cooling, make the amaretto syrup. Place ...